About the Recipe
Both my husband and I love mushrooms but neither of my sons can eat them in any form. So this is a salad I make when it is just the two of us. The ponzu dressing imparts a lovely citrusy flavour. The recipe below uses shiitake, button and oyster mushrooms but the dressings suits any mushroom combination I can think of, so be creative!
Ingredients
170g button mushrooms
90g shiitake mushrooms
130g oyster mushrooms
60g lambs lettuce, rinsed
1 tsp grated garlic
25g butter
2 tbsp soy sauce
1 tbsp sushi vinegar
2 tbsp water
1 tbsp sugar
2 tbsp lemon juice
Preparation
to make the ponzu dressing:
combine the soy sauce, vinegar, water, sugar & lemon juice in a jar and stir or shake until the sugar has dissolved
for the salad:
remove the stalks from the shiitake and button mushrooms & cut in half or bite sized pieces
cut the oyster mushrooms cut in half lengthways, then into quarters
melt the butter and fry the garlic in a frying pan
add all the mushrooms and stir fry for 3-4 mins or until cooked
to assemble the salad, put half of the lambs lettuce on each plate, then pile half of the mushrooms on top
drizzle with the ponzu dressing just before serving